Thank you all for the kind words. The taste of the lemon is very sharp, but is absolutely delicious when paired with a rich cheese. They were put on pre-bake.

Making them is easy. Get some meyer lemons. Cut them into quarters but don't go all the way through to the bottom, so they open like a flower. Put a heaping tablespoon or so of kosher salt (or sea salt) into the middle of the lemon, and close the quarters in. Press them into a hipped jar (the hipped jar keeps the lemons down). Repeat until the jar is stuffed, squeezing the lemons together. Push in some black peppercorns, a stick or two of cinnamon, a bay leaf, a sprinkle of salt, and then fill with freshly squeezed lemon juice until filled. Put the top on and let sit for 2 weeks at room temp, swishing the jar every couple of days. Then put in fridge. It will keep pretty much indefinitely. Take out a quarter and slice as needed to add to soups, stews, pizza, etc. If you cook with them, they will add saltiness to the dish.

John, drawing inspiration from your beautiful pie, I made some sweet fig an lemon preserves. I topped the pie with fresh mozz, mascarpone, and then post bake with some prosciutto and the preserves. The pie could have been made without the prosciutto as well which would also have been delicious.

John, drawing inspiration from your beautiful pie, I made some sweet fig an lemon preserves. I topped the pie with fresh mozz, mascarpone, and then post bake with some prosciutto and the preserves. The pie could have been made without the prosciutto as well which would also have been delicious.

i was wondering what that topping was in your garage post. thought it was caramelized onion. hard to find meyer lemons in ohio, but i'm keepin an eye out.